Playing with oats… again! This time to make a naturally sweetened dessert that will be a great plan-ahead breakfast. I have a deep love for both granola and crumbles – this one has a great mix of nutty taste, spices and a little bit of crunchiness. There’s no added sugar and just a few simple ingredients – each of them a staple of many healthy eating pantries. I definitely try to have all the time oats, flour, nuts, extra virgin olive oil, spices, and fresh fruit in my kitchen.
Not only nutrient-packed but also a delicious and easy to make treat – it’s a win-win recipe!
Pear and Nuts Crumble
for the crumble:
3 tbsp rolled oats (choose the gluten-free option if needed)
1 ½ tbsp whole grain flour (any kind of whole grain flour will work well)
1 tbsp pumpkin seeds
1 handful of hazelnuts, chopped
2 tsp almond butter
1 ½ tbsp olive oil
2 tbsp lukewarm water
1/2 tsp ginger powder
1/2 tsp cinnamon powder
a pinch of salt
for the fruit layer:
1 large pear
a handful of raspberries
a splash of lemon juice
½ tsp cinnamon powder
a pinch of nutmeg
In a large bowl, mix all the things that go in the crumble – add the water as last ingredients (you will need enough water to allow the crumble to combine together but not to form one big piece).
Prepare the fruit for the bottom layer: chop in small pieces the pear and mix it with raspberries, lemon juice, and spices – mix well and place them in the single-serving pots (as you can see from the pictures, I have used a couple of oven-safe mini cocottes). Place the crumble on top of your fruit and bake in the oven at 180°C for approx. 20 minutes (check them from time to time ’cause the crumble tends to burn easily).
Serve as itself, preferably warm or with a dollop of yogurt or labneh.
*If you want to make these crumble in a larger baking tray, just increase the amount of ingredients.